That's good news! You may want to try something else that contains less sweetener, cautiously.

Karen

Where can I get this Orange Cookie recipe?

Go to the top of the thread and click the link in the first post.

Karen

I'm dying for the cream cheese butter filling recipe....

Um, I never wrote a recipe for it, I did it to taste.

Half unsalted butter and half cream cheese whipped together with sweetener and some grated orange rind. If you apply it to the cookies, keep them refrigerated. In fact, keep all low-carb baked goods refrigerated. They can go mouldy pretty fast.

Karen

Karen-

In the recipe for the cookies can you use extract instead of rind for the orange flavor? How much would you use?

Thanks,
Michelle

I would have to say add to taste and start with 1/4 tsp. I use orange oil for flavouring which is more powerful than extract.

Karen

I made these on Monday, I must say buy the time I ground up the pork rinds, grated the ginger and zested the orange then mixed it all up I was tired!
I just poured it all into a greased (pam) 8x8 pan and cooked it for 20 minutes.
Frosted it with the cream cheese frosting and enjoyed them. My DH likes them as well. I'm surprised. But I also haven't told them it's made with pork rinds either :-)

Thank you Karen!
I have never seen orange OIL...where would I find that?
~Michelle

I get it here at gourmet food stores but I would think that the big natural food stores you have in the States would carry it. The brand I use is Boyajian. THey also make fantastic extracts but the variety is limited. The fruit ones are amazing!

Karen

Thanks Karen! I am going to try possible Trader Joes? I am not up on gourmet shops in my area LOL I am definitely going to try these though

~Michelle

I made these today and am wondering where I screwed up - they're not very good at all. I didn't even take them to the open house, they are so bad. Now, I didn't have enuf pork rinds, just a bag of 90 g (3 oz). When they were ground up, though, they gave quite a bit more than 2 cups, so I went with it... Once everything was mixed, the dough was obviously too wet, so i blended in 2 oz of almond flour. Also, I didn't have an orange so used lemon zest. Could these 2 substitutions have affected the outcome that much? I am quite disappointed, I must say!

By bad do you mean texture, flavour or both?

They don't get crisp and are rather spongey.

For the pork rinds, the volume depends on the brand and how finely they're ground but it would have been better to use the full 5 oz.

Karen

Hmmm texture mostly. Mine were more chewy-weird... and you could tell they were made from pork rinds. Maybe the almond flour did strange things to them. I'd be curious to try one you've made some time..

I get my pork rinds at Real Cdn Superstore. Where do you buy yours?

The brand I buy is Sunasia and they're made in Richmond. I get them at Sunrise Market on the corner of Gore and Powell, only because it's up the street.

Karen